- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 2½ tbsp olive oil
- 1 echalion shallot, finely chopped
- 2 large cloves garlic, finely chopped
- 250g g chestnut mushrooms, wiped and thickly sliced
- 180g spaghetti
- 1½ tbsp Geo Watkins Mushroom Ketchup
- 100ml white wine
- 2 tbsp finely chopped flat leaf parsley
- Vegan hard cheese alternative (or non-vegan Parmigiano Reggiano), finely grated, to serve
Method
Heat the oil over a medium-high heat in a large sauté or deep frying pan for which you have a lid. Add the shallot, garlic and mushrooms; season and cover with a lid. Cook for 5 minutes, stirring regularly, then uncover and cook for 5 minutes more until golden and any liquid has evaporated.
Meanwhile, bring a large pan of water to the boil; add the spaghetti. Simmer for 1 minute less than pack instructions. Reserve a mugful of the cooking water then drain.
Add the mushroom ketchup and wine to the pan with the mushrooms; simmer for 2-3 minutes until almost all the liquid has evaporated. Tip in the pasta and parsley and toss in the sauce, adding a splash of the cooking water to loosen if needed. The spaghetti should be nice and glossy. Serve immediately with the cheese alternative grated over the top.
Cook’s tip
Use this mushroom ketchup to add a rich umami flavour to soups, stews and risottos. It's also a great vegan alternative to Worcestershire sauce.
And to drink...
Bodega Norton Colección Chardonnay, Argentina (75cl), is a ripe and sunny vegan wine from the high-altitude Mendoza region.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,486kJ/ 592kcals |
|---|---|
Fat | 20g |
Saturated Fat | 4.4g |
Carbohydrates | 71g |
Sugars | 5.2g |
Fibre | 4.5g |
Protein | 20g |
Salt | 1.7g |